Spicy tofu skin(xiang la dou fu pi )

Spicy tofu skin

Introduction:

Production steps:

Step 1: cut bean curd skin into thick strips, cut onion, ginger and red pepper into thin strips, cut coriander leaves and leave stems, and cut into long strips.

Step 2: blanch the bean curd skin in boiling water, remove and drain the water;

Step 3: start frying pan, heat pan, cool oil and saute shredded ginger with scallion;

Step 4: add the skin of tofu and stir fry evenly;

Step 5: add soy sauce,

Step 6: add soy sauce and stir fry evenly;

Step 7: add shredded red pepper and coriander stem, add a little salt, and continue to stir fry;

Step 8: if you feel dry, you can stir fry while adding an appropriate amount of boiling water;

Step 9: finally, add a little chicken essence, turn off the heat, stir fry evenly and start the pot!

Materials required:

Original tofu skin: 2 pieces

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Coriander: moderate

Soy sauce: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Blanching and scalding bean curd skin can remove the beany smell, not too cold, while hot frying, especially easy to taste; 2. Put more onion and ginger, especially green onion, it is best to use scallion white, but also particularly irritating; 3. "Spicy" degree can be adjusted: hot pepper and onion and ginger together, or even before onion and ginger stir frying, spicy is the most easy to fully release, dishes taste the most spicy; hot pepper and beans The rotten skin is stir fried together, followed by shredded pepper, the least spicy. The one I fried is the least spicy.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Dou Fu Pi